I can’t remember the last time I made Ravioli.
I had some egg yolks to use up so I decided to make another batch of homemade pasta.
For the filling, I just adapted my favourite meatball recipe, making a few adjustments and adding ricotta to the mix.
Many recipes use a raw meat mix in the filling.
Since ravioli, especially fresh, cook quickly, I prefer the meat
to be at least partially cooked.
I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.
1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
1 tablespoon of olive oil, per three cups of flour.
TIP: I often find myself with egg yolks to use up. I sub 5 to 6 egg yolks for whole eggs in three cups of flour.
Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place. (note: I don’t use a pasta machine, I roll the dough out by hand on a large floured board)
You can also mix and knead this in the Cuisinart, which is what I do when I make it.
My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don’t make that much at a time, I just lay it all over my table and counter.
NOTE: Depending on the flour and the eggs, sometimes you will need more eggs.
1/2 pound ground pork (finely ground)
1 shallot , finely chopped
2 cloves of garlic
1 small bunch of fresh basil
Saute shallot in olive oil until soft. Add garlic and cook for 30 seconds. Add the ground pork and cook until no longer pink. Remove from heat.
(TIP: If the ground pork is too coarse, use stick blender to break up into finer texture.)
Season with salt, pepper. Add chopped basil, ricotta cheese and Parmesan. Let cool slightly. Add beaten egg. Mix well and refrigerate.
2 cloves garlic
1 large can of quality plum tomatoes
Large bunch of fresh basil
Salt and pepper
Heat olive oil, add garlic, cook for 30 to 45 seconds, until fragrant. Do not brown. Break up or puree the tomatoes. Add to pan. Season with
salt and pepper. Add half the chopped basil and simmer until slightly reduced. Add the remaining basil, the cooked ravioli. Spoon sauce
over Ravioli and serve.
Sauce can be used over any pasta.